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Curried Chicken & Rice Salad

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      Title: CURRIED CHICKEN & RICE SALAD
 Categories: Salads, Poultry, Grains
      Yield: 1 Servings
 
      2 c  Cut-up cooked chicken
      2 c  Cold cooked rice
      1 md Stalk celery, thinly sliced
           -(about 1/2 Cup)
    1/4 c  Sliced pimiento stuffed
           -olives
      2 tb Chopped onion
      3 tb Slivered almonds, toasted
           -Curried Dressing
    1/2 c  Yoplait Original plain
           -yogurt
    1/2    To 3/4 teaspoon curry
           -powder
    1/4 ts Salt
    1/8 ts Ground allspice
    1/8 ts Ground turmeric
 
  Prepare Curried Dressing. Cover and refrigerate at least 4 hours but
  no longer than 24 hours. Mix chicken, rice, celery, olives and onion.
  Toss with dressing until evenly coated. Spoon onto lettuce leaves if
  desired. Sprinkle with almonds.
  
  Almonds To toast almonds, heat oven to 350!. Bake in ungreased pan
  about 10 minutes, stirring occasionally, until golden brown.
  
  Mix all ingredients.
  
        6    servings.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
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